Cheese spread1 egg or 2 yolks
1/4 tsp onion powder
1/2 tsp mustard powder
Pinch of cayenne pepper
a few drops of Worcester sauce
6 fl oz milk or beer
8 oz grated sharp cheddar
(1/8 tsp salt, optional)

Break the egg into a medium-size saucepan. Stir in the seasonings, the liquid and the cheese. Place pan over medium heat and stir until the mixture melts and then thickens.

Pour into a couple clean jars or boxes, let cool then cover and refrigerate. Store up to a month in the fridge and 6 months in the freezer.

This great little treat is based on a recipe from Stella Atterbury’s cookbook The Smallest Freezers. Also useful as a carb-free cheese sauce. And semi-instant Welsh Rarebit – spread on toast and pop under the grill to brown.